Yakiudon (Stir-Fried Udon)

Method2 steps · about 17 min

1. 1

   Step 1: Defrost the 2 frozen single-serving udon packets under running water and drain very well. Alternatively, use 2 servings dried udon cooked and drained according to its package, instead of the frozen noodles. Cut the 3 oz thinly sliced pork into bite-size pieces. Thinly slice the ½ small carrot, ⅓ green pepper and ⅓ onion; cut the 1½ oz cabbage into bite-size pieces.

   Uses 2 frozen single-serving udon packets (2 servings) · Water for thawing or preparing the selected noodle option, as needed · 3 oz pork · 1/2 small carrot · 1/3 green pepper · 1/3 onion · 1 1/2 oz cabbage

2. 2

   Step 2: Heat 1 tablespoon oil in a frying pan over medium-high heat. Add the prepared pork and stir-fry until browned. Add the prepared carrot, green pepper and onion and fry for about 1 minute, then add the cabbage and cook until lightly wilted. Add all the prepared drained udon and stir-fry for about 2 minutes until hot and loose. Continue as needed until the thin pork is cooked through and the vegetables are crisp-tender. Toss with 1 tablespoon soy sauce and optional white pepper to taste. Divide between 2 plates and finish with optional bonito flakes and pickled red ginger to taste.

   Udon FINAL stir-fry · 2 minUses 1 Tbsp oil · Bite-size thin raw pork · Thin carrot, green pepper and onion · Bite-size cabbage · Prepared thawed or cooked drained udon · 1 Tbsp soy sauce · white pepper (if available) · Katsuobushi (Dried Bonito Flakes)